Annatto Rice With Sausage and Tomato

Reminiscent of saffron but less expensive, annatto can be found in Latin groceries.
Body+Soul, October 2005
  • Yield Makes 4 servings
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  • 3 tablespoons grape-seed oil
  • 1 1/2 tablespoons annatto seeds
  • 1 small red chile, stemmed, seeded, and minced
  • 3 cloves garlic, minced
  • 1/2 pound vegetarian or organic chicken sausage, cut into bite-size pieces
  • 1 cup diced tomato
  • 4 small bay leaves, broken in half
  • 2 cups cooked long-grain white rice
  • Salt and freshly ground black pepper to taste


  1. In a medium saute pan, heat the oil and annatto seeds over medium heat until sizzling. Lower the temperature and cook until the oil turns yellow, about 5 minutes. Turn off the heat. Using a slotted spoon, remove annatto seeds and discard.

  2. Reheat the annatto oil over medium-high heat. Saute chile and garlic, stir, and cook for 30 seconds. Add sausage, tomato, and bay leaves; cook and stir until heated through.

  3. Stir in cooked rice. Remove and discard bay leaves. Season with salt and pepper. Serve warm.

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